STUDIO CASE

Beverage menu design for RavioXO.
Originally developed as an academic project and structured as a case study around a high-performance gastronomic concept, ultimately resulting in a direct job offer from the restaurant’s management team.

RavioXO

roduct curating

ricing arquitechture

by Dabiz Muñoz

A high-end gastronomic concept demands coherence in its beverage offering.
Not only in quality, but in pricing structure, narrative, and perceived value.

The challenge:
To build a wine and beverage program from the ground up, fully aligned with the restaurant’s positioning.

Carefully selected wines and beverages tailored to the restaurant’s culinary identity and pricing strategy.

Definition of strategic price tiers designed to:

Anchor perception

Optimize revenue

Create decoy options

isual engineering

High-visibility zones

Neutral zones

Low-visibility zones

inal deisgn

A strategically structured menu designed to:

Strategic product placement based on:

Guide customer attention

Streamline decision-making

Elevate perceived value

"A menu it's not only a product list. "

"It is a powerful sales tool."

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